Persian Kabob Recipe -
Persian Kabob Recipe
  • READY IN 6+ hrs

Persian Kabob

Recipe by  

"This is how my mother-in-law was taught by her Persian mother-in-law to make kabob. We always grill onions, bell pepper, and tomatoes to go along with our meal. This is wonderful served with Persian rice and a cucumber salad."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    6 hrs 30 mins


  1. In a large bowl, mix the yogurt, onion, and mint. Place the beef cubes in the mixture. Cover, and marinate at least 6 hours in the refrigerator.
  2. Preheat an outdoor grill for high heat.
  3. Place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2005

Fantastic recipe! I added a few extras for my version; fresh mint instead of dried, a dash of lemon juice, pinch of coarse pepper, kosher salt, and a tablespoon of curry. Skewered with red onion, zucchini and summer squash.

Most Helpful Critical Review
Feb 09, 2010

well... the way we make kabobs is more flavorful. just yogurt and mint won't help. it is important to add a lot of different types of spices. cayenne pepper.. garlic, ginger, salt, pepper, (sometimes) turmeric, and other spices of your choice. trust me, it will taste better with more spices.


45 Ratings

Jul 02, 2006

It seems there are as many ways to cook this as there are cooks! I, too, added a little garlic and some sumac. Because mint is in the garden right now I used that. Guess I should dry some mint because we really liked this recipe and I will be making it again. It was the first time I marinated meat in yogurt. It was very good but the yogurt made it more difficult to determine when the meat was cooked as I usually use herbs and olive oil which browns up quickly. Thanks for the recipe. I served it with basmati rice with Persian seasoning, tzatziki and pita. Next time I will take your advice and grill some vegetables to round out the meal.

Dec 29, 2008

This is my family's all-time favorite thing for dinner! The yogurt tenderizes the meat. **The longer this marinates, even up to 48 hours, the better it will taste. Note to other reviews: For best results you need to use fresh meat and the better the cut, the better the kabob. It is supposed to be messy when you skewer the meat, I goop what remains in the bowl on the meat before grilling. The onion needs to be in tiny pieces for the best flavor.

Apr 06, 2004

O.k. marinade...I marinaded for 6 hours maybe that was the problem, there didn't seem to be a lot of flavor.

May 08, 2006

I gave this 4 out of 5 stars simply because I wasn't sure what to do after marinating the meat - do I grill it with the yogurt dripping off, do I wipe off the yogurt, do I rinse off the yogurt? I was unsure and rinsed off the yogurt. The meat was very tender, and there was a slight tang to it from the yogurt. I would make this again.

Feb 25, 2006

The yogurt made the beef so tender and the favor was tasty. I thought it was easy to prepare and fast to cook. I added tomatos, onions and mushrooms with the meat on the skewers. I served with rice. I will make this again and again!

Mar 23, 2004

Superb in flavor. The longer it is marinated the better! A super tender succulent kabob.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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